I. greeting System for the Restaurant Assumptions: 1. 3 dishes per person for dinner (1 appetizer or soup, 1 entrée, and 1 dessert). The probability of fiat each of the troika dishes is equal. 2.Cost of lunch is base on persona of cost of goods sold 3.Salaries: *managerial/Supervisory Positions (1 for lunch and 1 for dinner) *Captain *Chef and Maitre dhotel Dishwasher is 1 for lunch and 1 for dinner. *Sous chef cooks dishes with bar level of 3, 4 and 5 (as a moderately undergo chef). *Apprentice chef cooks dishes with difficulty level of 1 and 2 (as a moderately experienced chef). *Sous chef and prentice chef both works on prior presentations. This would take 30% of their sentence. savvy cost for cooking time was weighted by percent of preparation time of each dish. *Average of 1.75 busboys for dinner. *Based on 2 seatings for dinner, norm number of waiters for dinner is 5 4.8 hours of work per day, 1 hebdomad = 7 days, 4.3 weeks per month. 5.Wastage is 10% of raw material cost. This is precondition is based on the fact that there is no gettable tuition on wastage per dish. Cost Pool I (Cost number one and only(a) wood - per plate) 1.Salaries of: *Chef *Maitre dhotel *Captain *Busboys *Dishwashers *Waiters 2.Materials, time out and supplies 3.Depreciation of kitchen equipment 4.Advertising and Promotion (first 6 months) 5.
Allocation for general overhead Cost Pool II (Cost Driver - time/total available time of sous chef and apprentice chef) 1.Sous-chef 2.Apprentice chef II.Unit Cost per Dish III.Selling Price IV.Information that should be collected and mensura ble 1.Measure wastage per dish per day and ! reason for wastage. 2.Number and theatrical role of dishes tenacious/served for lunch and dinner ordered per day (indicate particular go steady and day). 3.Number of meals prepared per day for lunch and for dinner. 4.Price of... If you want to get a full essay, order it on our website:
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